Pineapple-Cashew-Quinoa Stir-Fry

Total Time
40mins
Prep
10 mins
Cook
30 mins

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.

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Ingredients

Nutrition

Directions

  1. PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
  2. Cover, place over high heat,and bring to a boil.
  3. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
  4. Uncover, fluff, and let cool.
  5. For best results,place the quinoa in an airtight container and refrigerate overnight.
  6. If you're in a hurry, chill the covered quinoa for at least an hour.
  7. When ready to use, break up any chunks of the cold quinoa with a fork.
  8. PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
  9. Have ALL of your ingredients chopped and easily within reach.
  10. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
  11. Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
  12. When the garlic starts to sizzle, add the sliced chile pepper and ginger.
  13. Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
  14. Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
  15. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
  16. In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
  17. Pour over the quinoa mixture.
  18. Stir to incorporate completely and coat the quinoa.
  19. Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
  20. Serve with lime wedges and additional soy sauce, to season individual servings to taste.
Most Helpful

5 5

This is a very good quinoa dish; I'm adding it to my regular rotation! Personally, we will want to tweak it a little; these herbs are not favorites, but without them the dish definitely needed more flavor. Otherwise, I love the combination of ingredients!

5 5

I really enjoyed this very much. However, there were a few things I substituted. I used canned pineapple and the juice (I only buy fruit in it's own juices.) I already had a huge bag of salted cashews in the freezer, so I used them (salted rather then unsalted.) I didn't have peanut oil, so I used coconut oil. I used green onions instead of scallions knowing they are in the same family and cheeper. I didn't have hot red pepers, so I used jalapenos (which made it a little too spicy. I'd cut down on them next time.) I didn't find edamame, so I used frozen peas as suggested. I used dried basil (use 1/3 the amount of dried b/c dried is more potent.) Finally, I didn't have vetgetable stock, so I used chicken broth. I plan to make this often.

5 5

This dish is so delicious!! Wonderful recipe from an wonderful cookbook!! I love the mix of flavors. I have made this using both quinoa and couscous.